Founder's Files: Our Best Rhubarb Recipes, a Spring Vegetable Prep Hack, and Diner Lingo - Latest Global News

Founder’s Files: Our Best Rhubarb Recipes, a Spring Vegetable Prep Hack, and Diner Lingo

Photo by Amanda Hesser

Photo by Amanda Hesser

Upstairs was my Mother’s Day dinner – roasted salmon on vegetables, potatoes and asparagus, followed by a cake with rhubarb, strawberries and mint. Note the asparagus without any frills! Simply steam and top with butter and coarse salt. At Food52 we trade in asparagus techniques, but don’t forget to eat it straight from time to time, with your fingers, skewer by skewer.

We have an unusually extensive database of great ones Rhubarb recipes, so here I’d like to point you to some of our best, most of which come from community members (you can upload your own great recipe here).

Rhubarb Liqueur – This is an easy way to preserve rhubarb without jam. You can use a glass. I prefer this glass pitcher, which I also use for water and cold brew (I like the pitcher so much, I have two!).

Cheeky Rhubarb Scones – Midge was an early member of the community and her scones have been popular for years.

Matcha rhubarb cake – This is for all matcha fans! We really love this recycled clay bakeware if you need a loaf pan.

Pure Rhubarb Cake – This excellent recipe (it’s the only rhubarb cake I make) comes from Humble cake by Anne Dimock.

Let’s talk pie plates. For spring and early summer pies, I prefer a low-shoulder pie pan that doesn’t require a lot of filling (keep in mind that rhubarb and berries collapse when cooked). This type of baking dish offers a nice surrounding shelf on which you can build a scalloped edge. I recommend this example by ceramicist Outi Putkonen with its yellow-brown glaze from the 1970s.

I’m writing this knowing I’m inviting tons of comments, but for those of you who share my sometimes lazy cooking tendencies, here goes: When I don’t feel like getting a cutting board dirty, I use scissors. Need to add some sliced ​​asparagus or green beans to a salad? Scissors. Would you like thinly sliced ​​basil with your pasta? Scissors. Cut some bacon? Scissors.

Here are a few that will do the trick.

Photo by Darcy Miller

Photo by Amanda Hesser

When illustrator, stylist and party expert Darcy Miller visits Food52, we do it right. A board filled with pastries, good coffee and pretty dishes isn’t hard to put together and it really says “Welcome!” If you’re looking for table inspiration, keep an eye out for Table Escape on our social media.

In a recent video I filmed with Haven’s Kitchen founder Ali Cayne, she taught me some slang used by short-order cooks. You might want to skip this if you’re having friends over for brunch.

“English Muffin Down” means really crispy, cooked on the griddle. “Down hard” means crispy and dark. “Whisky down” means rye roasted on the grill.

Allison spoke with Erica Swides (aka @thechefsmartypants) about how to keep vegetables fresh longer. Your recommendation? Blanch vegetables like broccoli before storing them in your produce drawer.

Nea shared with us another way to celebrate our favorite vegetable disguised as fruit: a waffle cake with rhubarb compote.

César showed us how he makes his arroz con pollo, including handy substitutions if you can’t find culantro or ají dulce peppers.

Photo by Kohler

For a little home design feast for the eyes, check out Kohler’s new heritage line of green sinks, bathtubs and toilets – all stylishly photographed at LA’s Flamingo Estate, a self-described “lush orchard and pleasure garden.” Enjoy!

Amanda


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